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The chef manager / Michael Baskette.

By: Baskette, Michael.
Publisher: Upper Saddle River, NJ : Pearson / Prentice Hall, c2007Edition: 2nd ed.Description: x, 326 p. : ill. ; 24 cm.ISBN: 0131189131 (pbk.); 9780131189133 (pbk.).Subject(s): Food service management | CooksDDC classification: 647.95068
Contents:
1. The structure of food service in historical perspective - 2. Managing for quality in food service operations - 3. Management and supervision - 4. The chef leader - 5. Strategic management for the professional chef - 6. A new age for quality food service.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.95068 BAS (Browse shelf) 1 Available SHTEx,70002,03,AD 5000035721
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 2, BayNo 7

647.95068 BAS (Browse shelf) 1 Available SCAFS,70003,03,AD 5000035878

Includes bibliographical references (p. 318-319) and index.

1. The structure of food service in historical perspective - 2. Managing for quality in food service operations - 3. Management and supervision - 4. The chef leader - 5. Strategic management for the professional chef - 6. A new age for quality food service.